• Preparation time1 hr
  • Cooking time:30 mins
  • Total time:1 hr 30 mins
  • For:4 people


    • 125g Royal Beluga caviar
    • 250g water
    • 120g butter
    • Salt, pepper, nutmeg, cayenne
    • 155g flour
    • 2 eggs
    • 4 egg yolks
    • 100g Philadelphia
    • 100g skimmed quark
    • 100g whipped cream
    • 1 leaf of gelatine
    • 30g white wine
    • Salt and pepper



    Boil the water, butter and spices, reduce the heat.
    Add the flour and stir well until a smooth dough forms that detaches from the bottom. Mix the eggs and egg yolks into the dough one by one using a food processor.
    Preheat the oven to 200°C. Pipe the mixture in small heaps onto a baking tray lined with baking paper using a pastry bag. Bake for 20 minutes.
    Soak the gelatine in cold water, then squeeze out well. Add the white wine and heat gently until the gelatine becomes liquid. Mix with the skimmed quark, Philadelphia and whipped cream. Season to taste and fill into a piping bag with nozzle. Cool thoroughly.

    Fill the gougères with the cream cheese mixture. Cover lightly on top and garnish with Royal Beluga caviar.

    Oliver Oberlin

    Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests.


    Add address